MÖVENPICK Caramel Brulée Ice Cream with Mango, Pink Grapefruit Salad and Pistachios

For the poppy seed and sesame sticks, let the puff pastry sheet thaw halfway and cut into strips about 1/2 cm thick. Using your fingers, twist 2 strips at a time and place on a baking sheet, brush thinly with the egg yolk and sprinkle with the poppy/sesame seeds and brown coarse sugar. Bake in a convection oven at 200° C for about 10 minutes and let cool. Peel the mango and grapefruit, cut the mango into wedges and the pink grapefruit into slices, arrange on four plates in a fan shape. Drizzle with the raspberry or rose syrup and sprinkle with the pistachios. Portion a scoop of conched MÖVENPICK Caramel Brulée in the center of each and insert the puff pastry sticks.

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